Zucchini Cornbread Muffins Recipes

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
• Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
• In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
• Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
• Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Steps:

• Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
• Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.

Steps:

• In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, yogurt and oil; stir into dry ingredients just until moistened. Stir in corn and onions., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 425° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.